- 6 slices bacon, cut into small strips
- 1 large onion, diced
- 1 large leek, diced
- 1 shallot, diced
- 2½ pounds Jerusalem artichokes, peeled and cubed
- 3 cloves garlic, crushed
- 4 quarts chicken stock
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¾ cup heavy cream
- 2 tablespoons honey
- Juice of 1 whole fresh lemon
1. Heat a stockpot over medium heat and add the bacon strips. Cook until crisp and remove to a paper-towel-lined plate.
2. Add onions, leeks and shallots to reserved bacon fat in stockpot. Cook 10 minutes, or until they are very soft, stirring occasionally.
3. Add artichokes to cooked onions and cook for another 10 minutes, stirring occasionally, until just beginning to soften but not brown.
4. Add stock, salt and pepper. Bring to a boil, cover with a lid and reduce to simmer for 35 to 40 minutes, or until artichokes are very soft.
5. Remove soup from heat and cool slightly. Pour into a blender and purée until smooth. Return soup to pan and add cream, honey and lemon juice. Season with additional salt and pepper as desired. Stir over low heat until the cream is warm.
6. Serve soup topped with reserved cooked bacon strips.
Chef’s Note: Slows Bar BQ reserves rendered pork fat from the smokers, creating a smoky flavored soup. Home cooks can purchase smoky bacon to reproduce the flavor.